Every holiday party deserves a little cocktail. Don’t you agree? Using seasonal ingredients to create both savory and sweets is a given. Drinks should share in what the season has to offer and that is exactly why this cocktail will be what we will be toasting with this season.
Two years ago I made Moscow Mules and last year I whipped up Persimmon Mojitos using one of my most favorite seasonal fruit. This year I am all about the Honey Crisp Apple.
If you haven’t eaten one yet, you are truly missing out. It is the one apple, aside from a good Fuji, that I crave. Around 11 a.m. every day, my snack of choice is a honey crisp with a wedge of raw, white cheddar. So satisfying!
Whipping up a cocktail is an effortless task. I don’t drink all that much and when I do come up with something as simple as this I am reminded as to how much easier it is to mix up a drink, unlike a cake or a tart.
Apple Pomegranate Sparkling Sangria
Ingredients:
1 Granny Smith Apple, organic, julienne
1 Honey Crisp Apple, organic, julienne
1 750ml bottle of Pinot Grigio or a good Chardonnay
1/2 (750ml) bottle Prosecco or your favorite sparkling wine
2.5 ounces | 60 grams | 1/3 cup apple cider
Juice of one lime
1/4 cup pomegranate seeds
1 cinnamon stick
Instructions:
In a tall glass pitcher, combine the Pinot, apple cider, apples, lime juice, and cinnamon stick. Chill in fridge until ready to use.
Right before serving add the Prosecco and pomegranate seeds.
Remove cinnamon sticks and serve. Can be made in advance – it’s best super cold.
Yield: a little over a quart
Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.